Lentil Soup

Curried Lentil Soup

• 3 cups sweet potatoes, peeled and cut into 1” cubes
• 1 ½ cups baby carrots, whole or cut
• 1 small onion, finely chopped
• ¾ cup dried lentils, sorted and rinsed
• 2 teaspoons olive oil
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon finely chopped ginger root
• 1 clove garlic, finely chopped
• 2 (14.5 oz.) cans chicken broth
• 1 (10 oz.) package frozen green beans, thawed
• yogurt

Mix sweet potatoes, carrots, onion, and lentils in a 4 to 6 quart slow cooker.

Heat oil in a large skillet over medium heat. Add curry powder, cumin, salt, pepper, gingerroot, and garlic, and cook for 1 minute, stirring constantly. Stir in broth. Pour spice and broth mixture into slow cooker and stir.

Cover the slow cooker and cook on low heat setting until vegetables and lentils are tender, about 5 to 6 hours.

Turn heat setting to high; add green beans. Cover and cook until green beans are crisp-tender, about 15 minutes. Top with yogurt and serve.